Green on Green Pasta Soup

1. 1

   In a large soup pot, heat the vegetable oil.

2. 2

   Add the leeks, cover and cook for a couple of minutes until they begin to soften.

3. 3

   Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted.

4. 4

   Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender.

5. 5

   Add the pasta, cover and simmer for 10 minutes or until the pasta is tender.

6. 6

   (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.)

7. 7

   Add the peas and simmer for 1 to 2 minutes to heat through.

8. 8

   Season carefully with salt and pepper.

9. 9

   Remove the soup from the heat and stir in the fresh herbs.

10. 10

    Serve with 1 or 2 of the garnishes, according to taste.

No additional tips available.